Nutritional Facts

Directions

In a small heavy saucepan over medium heat, whisk the eggs and honey until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Remove from heat. Stir in the pecans, vanilla and nutmeg.

Pour into pie shell. Bake at 325° for 25 minutes or until set.Yield: 6-8 servings.

Originally published as Mama Arnold's Honey Pie in Grandma's Great Desserts Cookbook
1992, p82

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"I really loved the flavor, texture and simplicity of this recipe. However, the recipe only made enough filling to half fill a nine inch pie crust! It was pretty disappointing in that respect, so next time I will double the filling amount.

Also, I added lemon zest to it which was a nice counterpoint to how sweet it was."